Breyes beylicales is an Algerian dish described in Larousse (1961) as "squares of semolina mixed with pistachio nuts, walnuts, and almonds." It may be a precursor of modern basbousa.

Characteristic of: Algerian cuisine
Categories: Dessert
Contains: Pistachio
References:
Larousse Gastronomique; Montagné, Prosper, 1961

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